Herb And Ginger Fish Cakes With Beetroot Relish
Serves: 4 servings
  • 4 fillets firm white fish (about 720g), skinless and boneless
  • 5 tsp dill, chopped
  • 3 tsp mint leaves, chopped
  • 2 tsp tarragon, chopped
  • 5 tsp ginger, peeled and finely grated
  • Zest of 1 lemon, grated
  • 3 small garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 eggs
  • 2 tbsp gluten-free breadcrumbs
  • 8 mild, long green peppers
  • 2 tsp sunflower oil
  • Salt and black pepper
  • Now for the Relish:
  • 1 ½ cup cooked beetroot, finely grated
  • 3 tbsp organic sour cream
  • ¼ tsp ground cumin
  • 1 tbsp white wine vinegar
  • ¾ tsp coconut palm sugar (optional)
  • 5 tsp horseradish, freshly grated
  • 2 tbsp olive oil
  • Salt and black pepper
  1. Start with the delicious relish by placing the beetroot into a colander for about 30 minutes to allow some of the juice to drain, or you can gently squeeze it out with your hands. If you choose to squeeze it, however, I would suggest using gloves so that you don’t end up with red hands.
  2. Now it is time to transfer your beetroot into a bowl and add the rest of your remaining ingredients, alongside ½ tsp of salt and some black pepper. Mix it well and always do a taste test to adjust the seasoning and then set it aside.
  3. Now preheat the oven to 200C (400F). Take your fish and slice it very finely then chop into tiny dices just about 1-2mm. Place your now sliced fish into a bowl and add in your fresh herbs, ginger, garlic, lemon zest, eggs, ground spices, breadcrumbs, 1 ½ tsp of salt and some black pepper. Make sure to mix well and then separate the mixture into 12 little golf ball-sized pieces and form them into round patties.
  4. Now you’re ready to place them in either a heavy ovenproof iron or chargrill pan on a high heat. When your pan is nice and hot, toss in your peppers and grill them for 15 minutes, turning them over once, until the skin has a nice charre and blistered. Remove them from the pan and set them aside.
  5. Wipe your pan clan and then add the sunflower oil. Take your fish cakes and sear them for about 4 minutes, making sure to turn them over once and then transfer the pan to the oven for an additional 8 minutes or until the fish cakes are cooked all the way through.
  6. Now you are finally ready to plate your dish by placing 3 fishcakes on each plate complemented with 2 peppers. Spoon on your beetroot relish and then serve up this super tasty dish and enjoy!
Recipe by fitlife.tv at http://fitlife.tv/this-great-dish-can-help-you-with-your-stomach-trouble-original/nutrition/